Easy Chinese Beef and Broccoli Recipe 30 Minutes Tender Beef Dinner

Name: Easy Chinese Beef and Broccoli Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound flank steak or sirloin, thinly sliced against the grain; 4 cups broccoli florets (about 300g); 1/4 cup soy sauce (low-sodium recommended); 2 tablespoons oyster sauce; 1 tablespoon brown sugar (dark brown preferred); 3 cloves garlic, minced (about 1 tablespoon); 1 teaspoon grated ginger (about 5g); 2 tablespoons cornstarch; 3 tablespoons vegetable oil (peanut oil optional); 1/2 cup beef broth; 1 teaspoon sesame oil; 2 green onions, sliced (optional garnish); Pinch of black pepper

Posted on February 28, 2026

Lucas Edwards

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I still remember the first time I attempted to make beef and broccoli at home. I was craving that classic takeout flavor but didn’t want to wait for delivery or deal with freezer-burned leftovers. Spoiler alert: my first try was a total disaster. The beef was tough, the sauce bland, and the broccoli overcooked to mush. But after more than a dozen tries, some late-night noodling, and a few happy accidents, I finally nailed an easy Chinese beef and broccoli recipe that delivers tender beef in just 30 minutes.

Here’s the thing: this recipe isn’t fancy or complicated. It’s the kind of dish I make when I want something satisfying but don’t want to spend hours in the kitchen. It’s got that perfect balance of savory sauce, tender beef strips, and crisp-tender broccoli. And best of all? It comes together fast enough for a weeknight dinner but impressive enough to serve when friends stop by unexpectedly. Honestly, this beef and broccoli recipe has become a staple in my household rotation.

After years of tweaking, I’m sharing every detail, every trick, and yes—even the mistakes—so you don’t have to waste time figuring it out yourself. Trust me, once you try this easy Chinese beef and broccoli recipe with tender beef in 30 minutes, it’ll be your go-to too.

Why You’ll Love This Recipe

This easy Chinese beef and broccoli recipe has completely changed my approach to weeknight dinners. Here’s why I keep coming back to it:

Quick and Efficient — 30 minutes from fridge to table. Perfect for those nights when you’re juggling work, homework, and everything else.
Tender Beef Every Time — The secret marinade and quick cooking method guarantee a melt-in-your-mouth texture that’s far from the rubbery strips you sometimes get with stir-fry.
Simple Ingredients — I bet you already have most of these in your pantry and fridge. No exotic sauces or weird spices needed.
Customizable — Want it spicy? Add chili flakes. Vegetarian? Swap beef for tofu or mushrooms. Leftovers reheat beautifully too.
Balanced Meal — Protein-packed beef, fresh broccoli, and a savory sauce that hits all the right notes. It’s healthy without feeling like a chore to eat.

Real talk: this recipe saved me on more than one chaotic weeknight. I’ve served it to picky eaters, dinner guests, and even on lazy weekends when I just wanted comfort food without the fuss. It’s that dependable.

Ingredients You’ll Need

Here’s the best part: you probably have most of these ingredients stashed away. I’m picky about a few things here and I’ll explain why so you can get the best results.

Flank steak or sirloin (1 pound / 450g, thinly sliced against the grain) — This cut stays tender when cooked quickly. Don’t use chuck or brisket unless you’re braising for hours.
Broccoli florets (4 cups / 300g) — Fresh is best. If you only have frozen, thaw and drain well to avoid sogginess.
Soy sauce (¼ cup / 60ml) — Use low-sodium if you want better control of saltiness. I always keep Kikkoman on hand.
Oyster sauce (2 tablespoons / 30ml) — Adds that umami magic. Skip if you have shellfish allergies and boost soy sauce instead.
Brown sugar (1 tablespoon / 12g) — Balances the salty and savory with a hint of sweetness. Dark brown sugar is my go-to.
Garlic (3 cloves, minced / about 1 tablespoon) — Fresh only. Jarred garlic just doesn’t sing here.
Ginger (1 teaspoon, grated / 5g) — Gives the sauce a little zing. I keep it frozen in small chunks for convenience.
Cornstarch (2 tablespoons / 16g) — For tenderizing the beef and thickening the sauce. Key to that silky finish.
Vegetable oil (3 tablespoons / 45ml) — For stir-frying. Peanut oil is great too if you have it.
Beef broth (½ cup / 120ml) — Adds depth to the sauce. You can substitute with water, but broth is worth the flavor boost.
Sesame oil (1 teaspoon / 5ml) — Stir in at the end for a toasty aroma that feels authentic.
Green onions (2, sliced) — Optional garnish but worth it for freshness and color.

Equipment Needed

You don’t need fancy tools for this recipe. Here’s what I actually use in my kitchen:

Large skillet or wok — A 12-inch skillet works great for even heat distribution. I prefer cast iron but non-stick is fine.
Sharp knife — For slicing the beef thinly. A dull knife makes this harder and more dangerous.
Cutting board — Preferably separate boards for meat and veggies.
Mixing bowls — One for marinating the beef, one for mixing the sauce.
Measuring spoons and cups — Standard kitchen stuff.
Spatula or wooden spoon — For stir-frying without scratching your pan.
Grater or microplane — For fresh ginger. A spoon can work but grating releases more flavor.

How to Make It: Step-by-Step

Step 1: Prep the Beef and Marinade (10 minutes)

Slice your beef thinly against the grain—this is crucial for tenderness. Toss it with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and a pinch of black pepper. Let it sit for at least 10 minutes while you prep the rest. This tenderizes the beef and helps the sauce stick better.

Step 2: Prepare the Sauce

In a small bowl, whisk together the remaining soy sauce, oyster sauce, brown sugar, beef broth, minced garlic, grated ginger, and 1 tablespoon cornstarch. Set this aside. This sauce is the heart of your dish—balanced salty, sweet, and savory.

Step 3: Cook the Broccoli (5 minutes)

Heat 1 tablespoon vegetable oil in your skillet over medium-high heat. Add the broccoli florets and stir-fry for 3-4 minutes until bright green and just tender but still crisp. Remove broccoli and set aside. Don’t overcook—it should have a little crunch.

Step 4: Stir-Fry the Beef (5-7 minutes)

Add the remaining 2 tablespoons of oil to the skillet and heat until shimmering. Add the marinated beef in a single layer (you may need to do this in batches). Cook without stirring for about 1-2 minutes to get a nice sear, then stir-fry until just browned and cooked through. The beef should be tender, not chewy.

Step 5: Combine and Finish the Sauce (3-5 minutes)

Return the broccoli to the pan with the beef. Pour the sauce mixture over and toss everything together. Cook for another 2-3 minutes until the sauce thickens and coats the beef and broccoli in a glossy, flavorful glaze. Turn off the heat and drizzle with sesame oil. Toss once more for that amazing nutty aroma.

Step 6: Serve

Serve your easy Chinese beef and broccoli hot over steamed rice or noodles. Sprinkle with sliced green onions if you like. The sauce clings perfectly, and the beef stays tender every time.

Expert Tips & Tricks

Slice beef against the grain: This is the #1 trick for tender meat. I learned this the hard way after chewing through rubbery strips.
Marinate with cornstarch: It acts like a protective coating to lock in juices and create that velvety texture.
Don’t crowd the pan: Stir-fry in batches if needed. Overcrowding steams the beef instead of searing it.
Use fresh garlic and ginger: Fresh aromatics make a world of difference compared to powders or jarred versions.
Save the sesame oil for the end: Cooking it too long burns the flavor. Just a drizzle off-heat creates that authentic aroma.
Keep broccoli crisp-tender: Overcooked broccoli turns mushy and loses its vibrant color. Toss it quickly and remove early.
Use low-sodium soy sauce: You’ll have better control over saltiness and can always add more later.

Oh, and if you love quick dinners, you might enjoy my garlic brown sugar chicken recipe or the easy healthy chicken zucchini bake. Both come together in 30 minutes and are perfect for busy nights.

Variations & Substitutions

Once you’ve nailed the basic recipe, here are some ways to switch things up:

Spicy Kick — Add ½ teaspoon crushed red pepper flakes or a splash of Sriracha to the sauce.
Different Protein — Swap beef with chicken strips or shrimp for a quick twist.
Vegetarian Version — Use firm tofu or mushrooms in place of beef. Pan-fry tofu first for crispiness.
Extra Veggies — Toss in sliced bell peppers, snap peas, or carrots for more color and crunch.
Gluten-Free — Use tamari or coconut aminos instead of soy sauce and make sure your oyster sauce is gluten-free.
Low-Sodium — Use low-sodium broth, soy sauce, and reduce brown sugar for less salt and sugar.

Serving & Storage

This easy Chinese beef and broccoli recipe tastes best fresh but stores well too. Here’s how I handle leftovers and serving:

Serving Suggestions: I like to serve it over steamed jasmine rice or alongside simple garlic noodles. For a lighter option, try cauliflower rice. It pairs beautifully with a crisp green salad or even some roasted broccoli for extra texture.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools—just add a splash of water or broth when reheating to loosen it up.
Reheating: Heat gently in a skillet over medium-low heat, stirring occasionally. Avoid microwave reheating if possible to keep the beef tender and broccoli crisp.
Freezing: Not recommended. Beef and broccoli tend to lose texture and become mushy after freezing and thawing.

Nutrition Information

I’m not a nutritionist, but here’s a rough breakdown per serving (recipe serves 4):

Calories	350
Protein	30g
Carbohydrates	15g
Fiber	4g
Sugar	6g
Fat	18g
Saturated Fat	5g
Cholesterol	70mg
Sodium	750mg

What’s good? High protein from the beef, fiber from broccoli, moderate carbs to fuel you, and healthy fats from the oils. The sodium is on the higher side thanks to soy and oyster sauces, so I recommend low-sodium versions if you’re watching salt intake.

Final Thoughts

So that’s my easy Chinese beef and broccoli recipe—tender beef, crisp broccoli, and a sauce that tastes like you spent way longer in the kitchen than you actually did. I’ve talked your ear off, but when you make this dish as often as I do, you accumulate a lot of tips and tricks.

This recipe has rescued my weeknight dinners countless times. It’s quick, reliable, and hits all the right flavor notes without any stress. Plus, it’s versatile enough to make your own with whatever protein or veggies you have on hand.

Give it a shot, tweak it to your liking, and if you want to keep exploring simple weeknight meals, you might also love the grilled chicken and broccoli bowls with creamy garlic sauce. Same quick prep, totally different vibe.

If you make this recipe, please drop a comment below—tell me how it turned out, what variations you tried, or any questions you have. I’m here to help you nail it every time.

Happy cooking! And may your kitchen smell as amazing as mine does right now.

Frequently Asked Questions

Q: Can I use a different cut of beef?

A: You can, but I strongly suggest sticking with flank steak or sirloin for tenderness. Cheaper cuts like chuck or round need slow cooking to break down and will be tough if stir-fried quickly.

Q: How do I make the beef extra tender?

A: The cornstarch marinade is key—it creates a protective layer that locks in moisture. Also, slice the beef thinly against the grain and don’t overcook. High heat and quick cooking keep it juicy.

Q: Can I substitute oyster sauce?

A: Yes, if you don’t have oyster sauce or have allergies, increase soy sauce by 1 tablespoon and add a dash of fish sauce if you have it. For a vegetarian version, mushroom sauce or hoisin sauce can work too.

Q: My sauce turned out too thick or too thin. How do I fix that?

A: If it’s too thick, add a splash of beef broth or water and stir until you reach the desired consistency. If it’s too thin, mix a teaspoon of cornstarch with cold water and stir it into the sauce, cooking a minute longer to thicken.

Q: Can this recipe be made gluten-free?

A: Absolutely! Use tamari or coconut aminos instead of soy sauce and ensure your oyster sauce is gluten-free or substitute with gluten-free mushroom sauce.

Q: What’s the best way to reheat leftovers?

A: Gently warm leftovers in a skillet over medium-low heat with a splash of water or broth. This helps keep the beef tender and the broccoli crisp. Microwave works in a pinch but may make broccoli soggy.

Q: Can I double this recipe for meal prep?

A: Definitely! Just make sure to stir-fry the beef in batches so it sears properly. The sauce and broccoli can be cooked in larger quantities without issues. Perfect for prepping lunches or dinners ahead.

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